Ingredients

• 5 pounds of russet potatoes , peeled and cut into 1 and 1/2 inch pieces
• 3/4 cup of milk 
• 12 tablespoons of butter
• 1 cup of sour cream
• 1-2 tsps of salt (to taste)
• freshly ground black pepper (to taste)
• 8-12 oz shredded cheddar cheese
• 8-12 oz pepper jack cheese
• 12 oz crumbled cooked bacon
• 1/4 cup finely chopped green onions
• 2 tablespoons finely chopped parsley (optional)

Directions

1. Preheat oven to 350˚F. Place potatoes in a pot, cover with enough water to submerge potatoes. Bring to a boil over medium/high heat then reduce heat to medium and season potatoes will 1 tsp salt. Cook until potatoes are easily pierced with a knife then drain well.

2. Mash or beat potatoes with a mixer until creamy. Add the butter and mix until melted. Add the sour cream, milk, cheese, salt & pepper and 3/4 of the bacon and mix well. Spread potatoes in a 9x13 baking dish.

3. Sprinkle extra cheese on top of the potatoes, rest of the bacon and green onions. 

4. Bake at 350˚F for 30-40 minutes or until heated through.